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Recipe courtesy of Daniel Rose

Show: Barefoot Contessa

Episode: Barefoot Contessa in Paris Part Deux

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Clafoutis aux Poires (04:39)

Total:: 55 min
Active:: 20 min

Yield:: 4 servings

Level:: Easy

Ingredients

Seeds from 1 vanilla bean
2 teaspoons sugar, plus 2/3 cup
1 tablespoon unsalted butter, at room temperature
3 large eggs, at room temperature
1/4 cup sifted all-purpose flour
Pinch salt
3/4 cup heavy cream
3/4 cup whole milk
1 star anise, grated
1 tablespoon pear brandy
3 Bartlett pears
Lime zest, for garnish

Directions

Watch how to make this recipe.

Special equipment: four 10-by-1 1/2-inch baking dishes

Preheat the oven to 400 degrees F.

Place the seeds from the vanilla bean and the 2 teaspoons of sugar in a small bowl and mix thoroughly. Butter four 10-by-1 1/2-inch baking dishes and dust each of them with the vanilla sugar. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, and then on low speed add the 2/3 cup sugar, the flour, salt, heavy cream, milk, grated anise and pear brandy. Mix for 2 to 3 minutes until smooth, and then let the batter rest for 10 minutes.

Meanwhile, peel, quarter, core and slice the pears and place the slices in a single layer on the bottom of each baking dish. Pour the batter over the top. Bake until golden brown, 40 to 45 minutes. Sprinkle with lime zest and serve warm.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Clafoutis aux Poires
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: Seeds from 1 vanilla bean; 2 teaspoons sugar, plus 2/3 cup; 1 tablespoon unsalted butter, at room temperature; 3 large eggs, at room temperature; 1/4 cup sifted all-purpose flour; Pinch salt; 3/4 cup heavy cream; 3/4 cup whole milk; 1 star anise, grated; 1 tablespoon pear brandy; 3 Bartlett pears; Lime zest, for garnish